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Photo: Lamb Shanks with Potatoes
ingredients
 
1 can (15 ounces) crushed tomatoes in purée
3 tablespoons tomato paste
2 tablespoons apricot jam
6 garlic cloves, thinly sliced
3 strips orange zest
3/4 teaspoon crushed dried rosemary
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Coarse salt and ground pepper
3 1/2 pounds lamb shanks, trimmed of excess fat and cut into 11/2-inch-thick slices
1 1/4 pounds small new potatoes, scrubbed well, halved (or quartered, if large)

Wilted Spinach with Nutmeg

2 tablespoons butter
2 packages (10 ounces each) fresh spinach, rinsed, tough ends discarded ground nutmeg
Coarse salt and freshly ground pepper
Lamb Shanks with Potatoes
 Serves 2 | Prep Time: 30 minutes | Total Time: 30 minutes
 

  1. In a 5- to 6-quart slow cooker, stir together tomatoes and purée, tomato paste, jam, garlic, orange zest, rosemary, ginger, and cinnamon. Season with salt and pepper. Add lamb and potatoes, stirring to combine.
  2. Cover, and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender. Season again with salt and pepper, if desired. Serve.

Wilted Spinach with Nutmeg

  1. In a large deep saucepan with a tight-fitting lid, melt butter over medium heat. Add spinach (with water still clinging to leaves); cover, and cook until wilted, stirring halfway through, about 5 minutes.
  2. Remove from heat. Season with nutmeg, salt, and pepper. Use slotted spoon to serve.


The Everyday Food television series is produced in association with Everyday Food Magazine. Everyday Food is a production of Martha Stewart Living Television in association with WETA-TV Washington, DC.
Funding has been provided by Ghirardelli, Florida Crystals, Imagine Natural Creations, and Solo Grips.

©2008 Martha Stewart Living Omnimedia Inc and Greater Washington Educational Telecommunications Association.
All rights Reserved.

Originally Published December 30, 2008 | Last Modified December 30, 2008